White Lightning Hot Sauce

[jcam222]

No moonshine involved lol. I’ve been carefully saving the best tasting brines from over 10 half gallon ferments. Some didn’t make the cut as they were too hot or overly funky for this purpose. Those are saved to use as starter only. When blended with peppers they are great but not so much stand-alone. I wanted a semi hot but brilliant flavor tangy flavor profile. I’ve blended to where I love it now. Will be rolling out to the local crew for feedback. I see this as amazing to replace things you’d e chance with vinegar. Shake it on fries, pulled pork, greens and more and it will be money!!

Thanks for looking and indulging my frequently posted obsession!

 

[gmc2003]

Kinda looks like lemon aid. I'm having a grilled meatloaf sammy tonight(finally solid food). I bet that would taste good on it.

Point for sure
Chris

 

[chopsaw]

Great Idea !

 

[SmokinEdge]

Looks great from here.

 

[Steve H]

I can see where this could replace malt vinegar on fries. Very intrigued.

 

[Fueling Around]

Hard to keep up with you on the forum.
Interesting to repurpose your otherwise toxic waste! (Just kidding)
I'll definitely be trying my hand at fermenting next fall.

Kinda looks like lemon aid. I'm having a grilled meatloaf sammy tonight(finally solid food). I bet that would taste good on it.

Point for sure
Chris

You sure a colon blow is needed after a week of the crud?

 

[tbern]

Interesting!!

 

[6GRILLZNTN]

Hard to keep up with you on the forum.
Interesting to repurpose your otherwise toxic waste! (Just kidding)
I'll definitely be trying my hand at fermenting next fall.


You sure a colon blow is needed after a week of the crud?

 

[xray]

Very interesting! I love all your logos that you've been doing for each sauce. It sounds like a business at this point.

 

[Fueling Around]

View attachment 652908

Maybe adding one of Jeff's pungent sauces would equal a super ....

Jeff, I think we added a couple of label suggestions for your fermented creations.

 

[tx smoker]

That stuff sounds fantastic Jeff. I could easily see dumping all the vinegar in the pantry and just using this stuff. Heck, it looks like a margarita so it couldn't be bad in any way

Robert

 

[Gonna Smoke]

Shake it on fries, pulled pork, greens and more and it will be money!!

Sounds amazing, Jeff! We use the Texas Pete pepper vinegar on greens, but I've always wanted something different and haven't been able to find a suitable replacement...

 

[clifish]

Very interesting, can you get those bottles with a shaker top?

 

[jcam222]

Very interesting, can you get those bottles with a shaker top?

The bottles I buy come with both caps and a plastic orifice reducer. It seems to work ok with this thinner stuff as well.

 

[Brokenhandle]

It looks good! But think the label alone almost puts me into a sweat lol! Me and my wimpy taste buds are going to the porch!

Ryan

 

[clifish]

The bottles I buy come with both caps and a plastic orifice reducer. It seems to work ok with this thinner stuff as well.

I might just have too jump in my car and head across NY state to sample some of you are making. I can even grab Steve H along the way!

 

[jcam222]

It looks good! But think the label alone almost puts me into a sweat lol! Me and my wimpy taste buds are going to the porch!

Ryan

This is really not that hot. I mean it has a little kick but nothing like actual blended pepper sauce.

 

[Houndstooth]

Just now pulling the hook out of my mouth. No moonshine!?! But hey, this is a great idea. Would be great on any fried taters or as a base for some mop sauce. My mouth is watering just thinking about it
I used the brine from my first (and only) fermented hot sauce to pickle eggs.